I discovered plantains back in high school when I was over at a friend’s place (it’s crazy how long ago that was already!). Her grandmother made us something to eat and I was introduced for the first time to the pleasures of the plantain. Its texture and sweet flavor both won me over instantly.
After that, it was obvious that I needed to go find myself some plantains of my own to play around with. They weren’t that easy to find around my neighborhood, so whenever I got some, it was party time! Yes, I’m crazy about plantains! I’ll always be grateful to my friend and her grandmother for giving me that first initiation.
Since moving to Berlin, I’ve been spoiled – here plantains are quite easy to come by. Near our apartment is a great little store that sells all my favorite Mexican products, and they always have plantains for sale. Last time I went, I noticed some hard taco shells so I grabbed them, telling myself I could try out some plantain tacos for a change of pace.
I’d never tried making plantains this way – usually, I just fry them up and eat them with some rice and vegetables, but this recipe is definitely a game changer! Spiced and smoked to perfection, I swear this dish is heaven sent. The funny thing about plantains is how nobody just kind of likes them. Once you start to like them, you soon go crazy over them. In case you haven’t realized, I’m one of these #crazyforplantain folks.
If you’re lucky enough to find plantains where you live, trust me – give this recipe a try. You’ll thank me later. It’s super simple and you’ll be dreaming about it all night after. If you don’t have any taco shells on hand, you can use regular soft tortillas, they’ll work just as well!
Spicy Plantain Tacos
- 2 very ripe plantains
- 1 tbsp grape seed oil
- 1/2 tsp smoked paprika
- 1/4 tsp salt
- 1/8 tsp cayenne pepper
- 1 can black beans rinsed
- 1 red chili minced
- fresh coriander finely chopped
- corn taco shells to serve
- red onions to serve
- avocado chunks to serve
- lime juice to serve
- hot sauce to serve
Peel and chop plantains. Add the grape seed oil to a large pan and heat over medium heat.
Add plantains and spices into a mixing bowl and toss.
Chop coriander and mince the red chili. Set aside.
Once pan is hot, add the plantains and sauté on one side for about 3 minutes, then flip and sauté the other side.
In the meantime, warm black beans in a small sauce pan and prepare your toppings.
To assemble, fill taco shells with beans, plantains, chili and coriander and add toppings of choice. I used red onion, avocado chunks, hot sauce and lime juice.